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2012-12-15
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Our dining experience was that much more memorable for Maureen's having been half in the bag after a few beers on the golf course. But I digress...We had the autumn tasting menu and enjoyed it all. Having seen the great reviews we got crazy and added the salmon sous vide "canto style", which was silky soft and perfectly seasoned with sesame oil, soy sauce, and a mercifully smaller dose of ginger and green onion than any self-respecting fish at a Cantonese restaurant would come dressed in.The aba
We had the autumn tasting menu and enjoyed it all. Having seen the great reviews we got crazy and added the salmon sous vide "canto style", which was silky soft and perfectly seasoned with sesame oil, soy sauce, and a mercifully smaller dose of ginger and green onion than any self-respecting fish at a Cantonese restaurant would come dressed in.
The abalone and potato + truffle was an enjoyable flavor combo. See, you don't have to be north Asian to dig on this stuff.
Short ribs were awesome but in my mind it was the noodles that really made the whole thing come together. I'm not sure what the seasoning was but that stuff is bad-@ss. The side of broth was good enough to put hair on my chest.
Curiously the place went vacant about 9:15. I guess the threat of food running out is enough to get people coming early but maybe the secret to getting spot is to dine on Mexican time (i.e. no civilized dinner begins before 9PM at the painfully earliest).
If you like the other reviewers' photos then go because the food is at least as good as it looks.
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